Pumpkin, Tomato and Bacon Soup

Hello friends. I hope you had a nice weekend. We had beautiful weather but you can definitely feel fall in the air.
I’m happy to be joining my talented friends to bring you Tastes of the Seasons. This week we’re bringing you delicious pumpkin recipes.
Nothing says fall like pumpkin anything right?
Nothing says fall like pumpkin right? But there is also a bounty of fresh vegetables in farmer markets right now and so I decided to combine some fresh heirloom tomatoes in the mix.

But because everything tastes better with bacon, this recipe also includes bacon. 🙂 It’s not only easy to make but also savoury and creamy.

Ingredients:

1large red onion, diced

2clovesof garlic, minced

1(28 oz ) can of crushed tomatoes

1(14.5 oz) can of pumpkin puree

1-1/4tsp. smoked paprika

1/2tsp. garlic powder

salt and pepper to taste

1/4cupheavy cream.

6 slices of bacon

Directions:

In a large saucepan fry the bacon until crispy. Transfer to a paper towel-lined plate. Save two tablespoons of bacon fat from pan.

Add onion and cook until softened. Stir in the garlic, and the spices and let cook for about a minute.

Stir in the tomatoes and pumpkin, bring to a boil, reduce heat to low and let simmer for 15- 20 minutes. Remove from the heat and let it cool slightly.
Using a blender in puree mode, puree the soup until smooth.

Place the pan back onto the heat, add the heavy cream and bring to a simmer. Serve and garnish with a slice of bacon. You can also crumble the bacon and sprinkle over the soup.

Such a perfect and comforting fall soup that’s also quick to make. You can serve it along sandwiches or grilled cheese…yumm.
Please don’t forget to visit these other mouthwatering recipes. Thank you so much for stopping by. xo